Clean food preparation equipment, including bottles, dishes and utensils, is an important component of food safety. Bottles, bottle components, dishes and utensils should be washed and sterilized between uses to prevent bacteria from growing on the surfaces and reduce the risk of transmitting illness from person-to-person.
To wash bottles:
To wash dishes and utensils:
Local regulations may dictate how institutions should sterilize bottles, dishes and utensils before use. Dishes and utensils can be sanitized chemically by dipping in a bleach-water solution of 8 milliliters (1/2 tablespoon) of chlorine bleach and 4 liters (1 gallon) of water. After submersing in a bleach-water solution, allow dishes and utensils to air-dry. NOTE: Excessive use of chlorine can be toxic. It is not recommended that bottles be sterilized with bleach-water solutions. Bottles, dishes and utensils can also be sterilized using a sterilizing cabinet. Sterilizing cabinets, when operated according to the manufacturer’s directions, use ultraviolet light to sterilize bottles, dishes and utensils. The most economical way to sterilize bottles, dishes and utensils is with boiling water.
To sterilize using boiling water: